The best Olive Garden salad dressing recipe is fresh, zesty and so much better than any store-bought or restaurant version. This fresh take on a popular recipe can be used for much more than a salad!


  • 3/4 cup extra-virgin olive oil
  • 1/3 cup white vinegar
  • 1/4 cup water
  • 1 (.7-ounce) packet dry Italian dressing mix
  • 1/2 teaspoon sugar , or honey
  • 1 Tablespoon mayonnaise
  • Salt , to taste
  • Ground black pepper , to taste


  • In a mason jar or a small bowl, combine the oil, vinegar, water, Italian seasoning, sugar, and mayonnaise. Add a pinch of salt and pepper. Shake or whisk until well combined.
    salad dressing ingredients in bowl
  • Serve over your favorite tossed salad. This dressing stays fresh in the refrigerator up to 2 weeks. Shake well before serving.
    salad dressing in glass container



  • Italian: 1/2 cup olive oil + 1/4 cup red wine vinegar + 1 Tablespoon dijon mustard + 1 Tablespoon honey + 1 teaspoon minced garlic + 1/2 teaspoon Italian seasoning. Salt and pepper to taste.
  • Balsamic vinaigrette: 1/2 cup olive oil + 1/4 cup balsamic vinegar  + 1-2 Tablespoons honey + 1/2 teaspoon minced garlic + 2 teaspoons dijon mustard (optional)
  • Creamy: 1/2 cup olive oil + 1/4 cup red wine vinegar + 1 Tablespoon honey + 2-3 Tablespoons mayo, sour cream or plain Greek yogurt. Salt and pepper to taste.

Find my Olive Garden salad recipe.


Serving: 2Tablespoons | Calories: 200kcal | Carbohydrates: 1g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 272mg | Potassium: 1mg | Sugar: 1g | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Condiment
Cuisine: Italian
Author: Jamielyn Nye

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